A boundary-pushing pan-Asian vegetarian cookbook, PlantAsia delivers traditional Asian vegetable wisdom as reinvented through a modern, multicultural lens
PlantAsia is a continent-spanning celebration of Asia’s diverse and evolving food traditions that will transform the way you think about and cook with vegetables. Combining storytelling, technique, and unique flavor pairings, chef and author Pamelia Chia challenges and expands what we imagine when we think of vegetarian cooking.
Eight chapters, each focused on a different cooking technique, showcase recipes from more than fifteen countries:
Raw: Thunder Tea Kimbap, Naengmyeon with Watermelon Dongchimi
Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings
Simmered: Beet Curry with Coconut Sambal, Bittergourd in Soy-Caramel Sauce
Fried: Tofu Puff Stir-Fry with Lemongrass and Long Beans, Fig and Brie Hotteok
Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms
Charred and Grilled: Beer-Battered Eggplant Soba, Grilled Rice Paper with Tofu Sisig
Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku
Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake
A detailed guide to buying and cooking with Asian ingredients helps orient readers to unfamiliar ingredients.
Interviews and recipes from two dozen acclaimed chefs, food writers, and cookbook authors offer authentic and layered perspectives on the present and future of Asian cooking.
Perfect for adventurous foodies, fans of Asian cuisines in search of inspiring and original recipes, and anyone looking for one-of-a-kind, vegetable-forward meals, this ambitious vegetarian cookbook is a dynamic and exciting celebration of all that vegetables have to offer.
“This is a stunningly original book, rooted in a deep respect for Asian traditions, philosophies, and ingredients and at the same time genuinely progressive in its approach. Pamelia’s extensive knowledge of cuisine has enabled her to contextualize her stories and vegetable-starring recipes in a way which demystifies and excites. The focus is on the pleasure-giving and nourishing value of plants rather than substitution or deprivation. I cannot wait to cook my way through the entire book.”—Helen Goh, co-author of Ottolenghi Sweet and columnist for The Sydney Morning Herald
“A thrilling collection of recipes from all over Asia. The flavors and colors of Pamelia Chia’s recipes leap off the page.”—Fuchsia Dunlop, author of Every Grain of Rice: Simple Chinese Home Cooking
“Pamelia has written a vibrant and scrumptious ode to the vegetables of Asia. Her cookbook both honors tradition and pushes the boundaries on what a plant-based feast can look like.”—Clarissa Wei, coauthor of Made in Taiwan: Recipes and Stories from the Island Nation
“This authoritative guide through Asian techniques and flavors will revolutionize your cooking. Brilliant, innovative, and incredibly inspiring!”—Mandy Yin, author of Sambal Shiok: The Malaysian Cookbook
“I love everything about PlantAsia, from the vibrant imagery, refreshing design, stories, sketches, and most of all, the beautifully written selection of glorious recipes. I want to cook it all and will happily turn vegetarian for months to do so!”—Karan Gokani, author of Hoppers: The Cookbook
“PlantAsia provides a beautiful and practical cornucopia of diverse delights. It is an excellent guide for what you might wish to eat, and provides the means for understanding how technique can be used to produce complex, balanced deliciousness. While reading it, I was compelled to stop, search my pantry, and cook. I may never leave the kitchen!”—Holly Davis, author of Ferment: A Guide to the Ancient Art of Culturing Foods